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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Bona,Evandro (1) Borsato,Dionísio (1) Fidelis,Dayanne Aline de Souza (1) Kubo,Mirian Tiaki Kaneiwa (1) Maus,Diogo (1) Mercadante,Adriana Zerlotti (1) Silva,Luiz Henry Monken e (1) Silva,Rui Sergio dos Santos Ferreira da (1) Viotto,Walkiria Hanada (1) Xavier,Ana Augusta Odorissi (1) Mais... Palavra-chave Prato cheese (2) Color (1) Finite element method (1) Lutein (1) Multicomponent diffusion (1) Ripening (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method Ciênc. Tecnol. Aliment. Bona,Evandro; Silva,Rui Sergio dos Santos Ferreira da; Borsato,Dionísio; Silva,Luiz Henry Monken e; Fidelis,Dayanne Aline de Souza. The partial replacement of NaCl by KCl is a promising alternative to produce a cheese with lower sodium content since KCl does not change the final quality of the cheese product. In order to assure proper salt proportions, mathematical models are employed to control the product process and simulate the multicomponent diffusion during the reduced salt cheese ripening period. The generalized Fick's Second Law is widely accepted as the primary mass transfer model within solid foods. The Finite Element Method (FEM) was used to solve the system of differential equations formed. Therefore, a NaCl and KCl multicomponent diffusion was simulated using a 20% (w/w) static brine with 70% NaCl and 30% KCl during Prato cheese (a Brazilian semi-hard cheese) salting and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ripening; Prato cheese; Finite element method; Multicomponent diffusion. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400018 Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese Ciênc. Tecnol. Aliment. Kubo,Mirian Tiaki Kaneiwa; Maus,Diogo; Xavier,Ana Augusta Odorissi; Mercadante,Adriana Zerlotti; Viotto,Walkiria Hanada. The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye), added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lutein; Prato cheese; Color. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500013 Registros recuperados: 2 Primeira ... 1 ... Última

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